How to Make It

Step 1

Bring a large pot of salted water to a boil. In a large serving bowl, combine the tomatoes with 3 tablespoons of the olive oil and the red wine and balsamic vinegars. Stir in the oregano and lemon zest and set the arugula on top.

Step 2

In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shallots. Season with salt and cook over moderately high heat, stirring occasionally, until the shallots are browned, 3 to 5 minutes. Remove from the heat.

Step 3

Cook the pasta in the boiling water until al dente. Drain and add to the serving bowl with the shallots and 1/4 cup of Pecorino. Toss and season with salt and pepper. Serve with additional Pecorino.

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